Critique for my barley wine

Discussion in 'Homebrewing' started by hdrider, Sep 12, 2014.

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  1. hdrider

    hdrider Initiate (0) Jan 16, 2008 Michigan

    Still kinda on the fence about yeast... any ideas? any comments on recipe would be arpeaciated too.

    Type: All Grain
    Batch Size: 5.00 gal

    Boil Time: 90 min
    Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
    Efficiency: 60.00 %
    Est Mash Efficiency: 73.8 %
    Taste Rating: 30.0
    Taste Notes:

    Amt Name Type # %/IBU
    18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 %
    1 lbs Caramel Malt - 50L 6-Row (Briess) (50.0 SRM) Grain 2 4.5 %
    1 lbs Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 3 4.5 %
    8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.3 %
    Mash Steps
    Boil Ingredients
    Amt Name Type # %/IBU
    1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 5 6.8 %
    0.75 oz Challenger [7.50 %] - Boil 40.0 min Hop 6 11.9 IBUs
    1.00 oz Challenger [7.50 %] - Boil 35.0 min Hop 7 15.0 IBUs
    1.00 oz Challenger [7.50 %] - Boil 20.0 min Hop 8 10.9 IBUs
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
    1.00 oz Challenger [7.50 %] - Boil 10.0 min Hop 10 6.5 IBUs
    1.00 oz Challenger [7.50 %] - Boil 5.0 min Hop 11 3.6 IBUs
    1.00 oz Fuggle [4.50 %] - Boil 5.0 min Hop 12 2.2 IBUs
    1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
  2. GreenKrusty101

    GreenKrusty101 Crusader (749) Dec 4, 2008 Nevada

    IBUs seem a little low for a Barleywine...even an English one...within guidelines though
  3. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    I have used Irish Ale, Scottish Ale and London Ale 3 for yeast on different barleywines I have brewed. All of them worked well, although my favorite results-wise was the Irish Ale yeast.

    Any of the 3 will do fine on a bigger beer with an adequate starter.

    As far as IBUs go, you could boil some of that Challenger a little longer if you decide to increase that.
  4. hdrider

    hdrider Initiate (0) Jan 16, 2008 Michigan

    Does the irish ale finish dry? Im looking for a malt bomb but balanced. Thanks I was headed towards london 3 and a 1,5 liter starter
  5. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    I mashed at 156°F for a hour and produced 1.098 OG wort on the Irish Ale batch, finishing at 1.023. The finished beer had a nice solid malt backbone, although I credit the Irish Stout malt in part for that, too. My bittering hop was a full 2 oz of Cascade at 90 min. With the other hop additions, it had a total net of 68 IBU (calculated). As it has softened (it's now a year old), it is a really nice malty beer, but it was not overpowering with the hops even fresh.

    London 3 is also a good yeast choice, given your stated goals. My notes on that one were not as detailed, but I remember it produced a nice malty barleywine, and also a Russian Imperial Stout I did back in 2012.
  6. hdrider

    hdrider Initiate (0) Jan 16, 2008 Michigan

  7. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    Good luck, it sounds like just the sort of beer I like to grab after a day behind the snow-blower.
  8. hdrider

    hdrider Initiate (0) Jan 16, 2008 Michigan

    same here... Michigan.. harsh winters...
  9. timothymwilson

    timothymwilson Initiate (0) Jan 18, 2014 New Hampshire

    My recommendations would be to do a longer mash at 148 with a long boil. 90 min mash and close to 2 hour boil. As far as yeast goes, my best barley wines have been with thames valley from wyeast. Big...wait...BIG starter. There was a bit of a piece written here on a brew day with a couple friends of mine. Pic of yeast starter is there to give you an idea.

    I only say 148 for mash because your barley wine will already be soooooo dense that you will be able to ferment it more and allow for a drier finish. With a drier finish, you won't need nearly the hops you are looking at. A good charge of high AA hops at the beginning and a good flameout will do the trick.

    In short, I say stick with the grain bill. Mash at 148 for 90 minutes. Boil for 1:45 to 2:00 and add about 1.5 oz of warrior at the start and flameout with about 3 oz of goldings and let it sit for about 10 min. A big starter of thames valley (1275) and you will enjoy your winter.

    Best of luck.
  10. kjyost

    kjyost Meyvn (1,202) May 4, 2008 Manitoba (Canada)

    Just some thoughts based on the thread I read:

    1 - If you want a malt bomb why are you putting 5 of your 6.75oz of hops in under 20 minutes?
    2 - If you want a malt bomb, why are you adding 10% of your fermentable as sugars? I've made nice balanced BWs with MO & crystals only. You don't need sugars, especially if you want a "malt bomb"
    3 - Come to Winnipeg if you want harsh winters :stuck_out_tongue:
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